Spicy Thai Slaw–Peanut Free!

Anna Meyer, owner and chef of range-free shared this Spicy Thai Slaw recipe. It’s Peanut Free (and Top 8 Free, too!). On Saturday mornings you can frequently find Anna stopping by the Oasis for tokens and buying fresh vegetables to use in her café. You can find more information, hours and location for range-free at www.range-free.com.

Print Recipe

range-free's Spicy Thai Slaw

Servings

Ingredients

Dressing Ingredients:

1/4cupSunButter sunflower seed butter

2Traw apple cider vinegar

2Tlime juice

2Textra virgin olive oil

2Tcoconut aminos(or soy sauce if allergens aren’t a concern)

3Thoney

1tpeeled and minced ginger root

1/4tsalt

1/2seeded minced Thai chili

1/4cupwater

1t1of tahini sesame oiloptional

Slaw Ingredients:

1/2headthin sliced green and red cabbage

2peeled and shredded carrots

2sliced scallions or green onion

4ozof radish microgreens

1/2cupsunflower seedsor sesame

Servings

Ingredients

Dressing Ingredients:

1/4cupSunButter sunflower seed butter

2Traw apple cider vinegar

2Tlime juice

2Textra virgin olive oil

2Tcoconut aminos(or soy sauce if allergens aren’t a concern)

3Thoney

1tpeeled and minced ginger root

1/4tsalt

1/2seeded minced Thai chili

1/4cupwater

1t1of tahini sesame oiloptional

Slaw Ingredients:

1/2headthin sliced green and red cabbage

2peeled and shredded carrots

2sliced scallions or green onion

4ozof radish microgreens

1/2cupsunflower seedsor sesame

Instructions

Combine all dressing ingredients in a blender and process until smooth.